Pumpkins and Chocolates are a match made in heaven! These moist and flavorful Vegan Pumpkin Muffins are an absolute treat and pair perfectly with your hot cup of coffee when seasons change. Make these easy and moist pumpkin muffins with applesauce, autumn spices and chocolate chips that is sure to make your kitchen smell divine!
These muffins are perfectly moist, and healthy unlike the ones in grocery stores that are packed with sugar. These muffins may be healthy, but they are delicious, light and packed with pumpkin spice flavor.
Best of all, they are super easy to make with 5 minutes of prep in the food processor.
Table of contents
Fun Facts about Pumpkins
Autumn season means pumpkin everything. Here are 5 interesting facts about pumpkins that may surprise you:
- Pumpkins are actually fruits. They are part of the squash family and yes, all squashes are technically fruits as well.
- Pumpkins are 90% water - and they float in the water! Floating Pumpkin Patch anyone?
- Pumpkins were once used for removing freckles and curing snake bites
- The largest pumpkin grown weighs 2,749 pounds and was harvested in 2023. Here is an image of the ginormous pumpkin in case you are curious.
- "Pumpkin" Spice doesn't actually contain pumpkin. The spice mainly consists of cinnamon, nutmeg, ginger, and clove. It's just great marketing!
Why You Will Love this Vegan Pumpkin Muffin Recipe
Fall is one of my favorite seasons. When seasons change, it gives me an excuse to break out my pumpkin spice cabinet to make everything from vegan pumpkin pie truffles, vegan pumpkin mac and cheese, and even pumpkin pie hummus. Check out our list of fall related recipes below!
Here is why this recipe works:
- Dairy and Egg Free: These muffins are a vegan variation of our healthy pumpkin muffins, and are perfect for those with dairy and egg allergies.
- Easy to Make (no mixer needed!): These can be made in 30 minutes with very little prep work. Most of the ingredients can be mixed in the blender and you can have the batter ready in minutes!
- Made with Good-for-You Spices: This recipe uses pumpkin spices such as cinnamon, nutmeg, ginger and cloves - all of which have pretty amazing health benefits.
- Very Adaptable Recipe—This recipe has chocolate chips, but you can also add nuts, or dried fruit; sprinkle with streusel topping; or leave plain
Ingredients Needed (with Substitutions)
- Pumpkin puree: Main ingredient for these vegan pumpkin muffins! You will need 1 cup of canned puree for this recipe. Make sure to use pumpkin puree and not pumpkin pie filling which contains other ingredients.
- Unsweetened Applesauce: This recipe ½ cup of unsweetened applesauce as a substitute for eggs. It works as a vegan alternative because it has the mildest flavor and is less likely to alter the color of the muffins. If you don't have applesauce, consider using these other baking alternatives.
- Coconut Oil or Vegetable Oil: This recipe uses ¼ cup melted coconut oil or vegetable oil. Coconut oil has a nutty flavor; so if want to avoid this, use vegetable oil instead.
- Syrup: This is the main sweetener used for pumpkin muffins. Use ½ cup maple syrup or agave nectar. You can also use brown sugar in this recipe (1 for 1 substitute). However, be sure to pack it firmly when measuring as brown sugar is denser than maple syrup.
- Plant Based Milk: Use ¼ cup unsweetened almond milk (or any plant-based milk).
- Flour: you will need 2 cups of whole wheat flour (or all-purpose flour for lighter texture). For a gluten free version, use gluten free flour (1 for 1 ratio)
- Pumpkin Spices: This is what creates that wonderful aroma in your kitchen. Spices needed are ground cinnamon (1 tsp), ground nutmeg (½ tsp), ground ginger (¼ tsp), ground cloves (¼ tsp).
- Chocolate Chips: Use ½ cup dairy-free chocolate chips (plus extra for topping, if desired)
- Other Baking Essentials: This recipe uses 1 teaspoon vanilla extract, 1 tablespoon baking powder, ½ teaspoon baking soda and ½ teaspoon salt.
Step-by-Step Instructions
To prepare baking these, preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease the muffin cups.
Step 1: In a blender or food processor, combine wet ingredients: the pumpkin puree, applesauce, melted coconut oil or vegetable oil, maple syrup or agave nectar, almond milk, and vanilla extract. Blend until smooth and well combined (for 2-5 seconds).
Step 2: Add the dry ingredients: whole wheat flour (or all-purpose flour), baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves to the blender. Blend again until the batter is smooth and all ingredients are fully incorporated.
Step 3: Fold in the dairy-free chocolate chips using a spatula or spoon until evenly distributed throughout the batter.
Step 4: Scoop or Spoon in the batter into the prepared muffin tin, filling each cup almost to the top. If desired, sprinkle a few extra chocolate chips on top of each muffin. Bake at 375°F (190°C) for 20-25 minutes.
Step 5: Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely. Once cooled, treat yourself with a bite of this delicious vegan pumpkin muffin!
Top Tips For Getting Moist Pumpkin Muffins
- Use the right proportions of ingredients: The key to a moist pumpkin muffin is to use right proportions of pumpkin puree, oil and applesauce. Too much of these ingredients can cause the muffins to turn out dense and chewy. Too little of these ingredients will cause your muffins to be dry.
- Use canola oil or vegetable oil: Best way to get the true taste of pumpkin spice is to use mild oils. Coconut oil can also be used, but note that it adds a slightly nutty flavor to these muffins. Avoid using olive oil.
Diet Substitutions
This recipe is vegan, so it is naturally dairy free and egg free.
To make this gluten free, use gluten free four (1:1 ratio) to make these muffins.
Recipe Variations
- Add Nuts: Add in ½ cup of chopped pecans or walnuts.
- Add Protein: For an extra burst of protein, add ½ cup of pumpkin seeds to the batter before baking.
- Streusel Topping: Whisk together flour, sugar, and cinnamon. Pour melted vegan butter over the mixture and toss with a fork until clumps form. Bake with the topping.
- Mini Muffins: Pour in the batter into mini muffins tins and bake at 350° F for 15-20 minutes. Check at the 15 minute mark and adjust time if needed.
Equipment Needed
For this recipe, you will mainly need a food processor or a blender.
This recipe also uses muffin baking pan and parchment paper liners. Check out the links above to get the same items used in this recipe!
Storage
Store the remaining an airtight container at room temperature for up to 2-3 days. You can also freeze your muffins (tightly wrapped) in a ziplock or an airtight container for up to 4 months.
To reheat, simply place in the microwave for 15-20 seconds until warm and enjoy!
More Fall Recipes to Try
Want more fall inspired recipes? Check out these delicious pumpkin based recipes that are perfect to get your aprons ready for cooking!
Conclusion
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If you made this recipe, let us know how it turned out by leaving a comment below!
Recipe Card
Equipment
- 1 Food Processor or Blender
Ingredients
- 1 cup canned pumpkin puree
- ½ cup unsweetened applesauce
- ¼ cup melted coconut oil or vegetable oil
- ½ cup maple syrup or agave nectar
- ¼ cup unsweetened almond milk or any plant-based milk
- 1 teaspoon vanilla extract
- 2 cups whole wheat flour or all-purpose flour for lighter texture
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ cup dairy-free chocolate chips plus extra for topping, if desired
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease the muffin cups.
- In a blender, combine the pumpkin puree, applesauce, melted coconut oil or vegetable oil, maple syrup or agave nectar, almond milk, and vanilla extract. Blend until smooth and well combined.
- Add the whole wheat flour (or all-purpose flour), baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves to the blender. Blend again until the batter is smooth and all ingredients are fully incorporated.
- Pour the blended batter into a mixing bowl. Fold in the dairy-free chocolate chips using a spatula or spoon until evenly distributed throughout the batter.
- Spoon the batter into the prepared muffin tin, filling each cup almost to the top. If desired, sprinkle a few extra chocolate chips on top of each muffin.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely. Serve and Enjoy!
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